Simple Cast-Iron Quiche

My apologies, but since this was one of the dishes I made while the Chiplet was still a newborn, I only have 3 pictures to share. But, the actual recipe is super simple and I don’t think process pictures are necessary.

If you would like a simple quiche recipe, this one is perfect. You can even bake it ahead.

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Garlic-Rosemary Dutch Baby

I had saved this recipe and randomly pulled it out one weeknight to bake while I prepped the rest of dinner. It made the dinner a touch more fancy, even though it is quite simple and fast.

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Tips-y Tuesdays: Steak in a Cast Iron Skillet

After watching an America’s Test Kitchen episode of cooking with a cast iron skillet, I decided to give it another try for cooking steak. Now, I have done one method of starting on the stove and finishing in the oven, but this method is supposed to be really good for your steak and not involve the oven. (My main issue with finishing in the oven is it can sometimes get smoky).

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Skillet Cookie, Two Ways

You know me and chocolate peanut butter treats…we go together like, well, chocolate and peanut butter. So, I wanted to make this skillet cookie from Gimme Some Oven. I ended up making it for a friend’s birthday when we also had a playdate. I left it with her since, you know, it was for her birthday, but I did get to taste it and it was great. Then I made a version without the cocoa powder and it was still good, but less soft and more of a crunchier/shortbread texture. Still good, and less rich tasting. Then I made the chocolate version again, but again to share with friends…one of these days I will make it for us when I can take a picture of a slice…but not today.



Either way you make this, it is easy and fast.


You can swap in different mix-ins and change the amounts too. That part doesn’t matter as much and allows you to be creative. Have fun with your favorite flavor combinations!


Directions for Skillet Cookie, Two Ways

Slightly adapted from Gimme Some Oven

  • 1/2 cup (1 stick) butter, room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 egg, room temperature
  • 1 Tablespoon vanilla extract
  • 1 cup all-purpose flour (plus 1/3 cup if not doing cocoa powder)
  • 1/3 cup unsweetened Dutch process cocoa powder (omit if not doing the chocolate version)
  • 1 teaspoon cornstarch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup peanut butter chips
  • 1 cup semisweet chocolate chips
  • 1/2 cup chopped Reeses cups (optional)

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Tips-y Tuesdays: How to Make a Skillet Cookie Tower

I am sharing a recipe today, but the main focus is on the idea. Because really, you can do this with any skillet cookie recipe. You could even do it with bars. As long as you have cookie/biscuit cutters in a few sizes, you are good to go.


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Baked Egg Omelette

Today is a bit of a sad day for me. It was hard saying goodbye to my job in Maryland, but it was also the normal “end of school year” stuff, so I could kind of dismiss it. It’s hitting me a bit this school year that my final study sessions with my students are my last hours of work. It looks like I might be working just Monday of next week, and then that’s it. Done. Getting into full-time mom mode, which is what I want, but I will also miss my students. Some of them I’ve gotten to know over 2+ years, and I’ve even worked with siblings which is fun. I wish them the best and hope they know how much I liked working with them!


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Braised Potatoes and Onions

The final post for Starch Week. I won’t lie. Originally this was supposed to be Grains Week because I thought I had three posts of grains. Apparently I had been counting potatoes as a grain. Hmm. Oh well. So, small changes later and we have starches! Yay! Besides, I think starches get a bad rap. They might have some bad stuff in them, but hey, some people get mad at fruit for having sugar. *sigh* So, you know, I don’t care that potatoes have some problems, too. No food is perfect, but we should enjoy food and take the nutrients we can. Potatoes pair so well with chicken, and that’s how we had these. This recipe is a little more involved than roasted potatoes, but still mostly hands off. If you are in the mood for potatoes that are super soft, almost like mashed potatoes, then you will love these. It works best with golden potatoes, not the waxy purple or red potatoes. But, this recipe still softens them some. It makes purple-potato-haters like my husband bigger fans.


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